Whole Wheat Pumpkin Muffins
These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar. Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!
Servings: 12
Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoons salt
- 2 eggs
- 1 cup 100% pure pumpkin not pumpkin pie filling
- 1/2 cup maple syrup
- 1/4 cup cane sugar
- 2 tablespoons applesauce
- 1/4 cup coconut oil melted and cooled
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
- In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
- Bake the muffins in the oven for 20 to 25 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Nutrition
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 26.2g | Protein: 2.7g | Fat: 5.5g | Saturated Fat: 4.2g | Sodium: 113mg | Fiber: 2.9g | Sugar: 13.8g